- Our Journey
Yoga Pops is a labor of love, collaboration and passion between Nalini & Anita. For the longest time, Anita had been encouraging Nalini to package and sell “healthy foods” inspired by Ayurveda. An idea Nalini resisted given her belief that all food should be fresh.
When the idea for Yoga Pops came along serendipitously - folks would ask if they could take them back home from Nalini’s Ayurvedic pop-up dinners held in various restaurants across the country, they thought - why not package and sell them? (..finally..!)
Popped Lotus Seeds are intrinsically nutritious, minimally processed - roasted and spiced with a few healthily ingredients such as turmeric, ginger, cloves, cardamon, cinnamon (depending on the flavor) have zero preservatives and remain fresh until opened..at which point they are consumed rather quickly, they found!
Yoga Pops are a perfect handy snack after a yoga session, a tide over in between meals, can be used as a garnish on salads and soups or served as guilt-free bar snacks (yay!). The possibilities with this versatile snack are endless. Reach out to Nalini for creative ideas on how to incorporate them into your meals..
With their combined expertise - Nalini as an Ayurvedic chef with a background in retail sourcing prior and Anita as a seasoned corporate executive specializing in talent & culture, along with their core value of doing business with integrity and giving back to the community - farmers in rural India and others along the way, they make the perfect team to bring you this delicious, unique and tri-doshic snack.
- About Us -
Lured by the enticing aromas, colors, and bustle of a busy Indian kitchen, as a child, Nalini would often be found perched at the kitchen counter by her mother, enjoying the cook's delightful treats. Growing up, cooks from various backgrounds shaped and influenced her understanding of Regional Indian cuisines as she moved from one city to another. The aromas of freshly baked baguette that wafted from the bakery below their apartment in Paris, and the eclectic nouvelle cuisines of New York fanned her passion and furthered her belief in food.
Her interest turned into her vocation, and for over ten years now she has been associated with the food industry as a caterer for private events and gourmet food stores in New York, cook in the kitchens of Candle Cafe and Hampton Chutney, and an Instructor at the Natural Gourmet school, followed by Whole Foods Culinary Center, Institute of Culinary Education and NY Open Center. She has been a speaker at a range of institutions including San FranciscoAsian Art Museum, Rubin Museum of Art, Princeton University, Baruch College and the United Nations.
A vegetarian herself, complemented by her belief in Ayurveda and Ayurvedic cooking, Nalini views food and the cooking process as a means to nurturing the soul - an experience for the mind, body, and soul.
Nalini is also a recent recipient of the James Beard Foundation Women In Culinary Leadership Grant program.
Founder of Talent Evolve, Anita Balakrishnan, is a talent management and leadership development expert with over 20 years of corporate and consulting experience across world-class companies in the US, Europe and Asia. As she progressed in her career to a senior executive working for companies such as Novartis, Deloitte, American Express, HP & Newell Brands, focusing on Talent & Culture, she had the epiphany that “culture eats strategy for breakfast,” and having an environment where people thrive is the key to business success.
Talent Evolve, specializes in the development of business and people strategies from acquiring the right talent to building an optimal culture to developing talent programs including career, succession & workforce planning, goal setting & performance, learning strategies, individual and executive coaching.
Her clients range from small start-ups to mid-size and large, international organizations.
Anita has a Bachelor's Degree in English Literature & Psychology from Mumbai University and a Master's Degree in HR/Organizational Development from the London School of Economics.